Thai Chicken Burger Recipe

Thai Chicken Burger Recipe



* 1 pound ground chicken
* 2 1/2 tablespoons lime zest
* 1 tablespoon lime juice
* 1 teaspoon fresh chili, minced
* 3 cloves garlic, minced
* 1/8 teaspoon sesame oil
* 1 egg
* 2 tablespoons coriander, chopped
* 1 shallot, minced

* 1/2 teaspoon soy sauce
* 2 teaspoons ginger, minced
* 1 teaspoon scallion, sliced
* 3/4 cup panko bread crumbs
* 1 teaspoon fish sauce
* 4 buns, toasted
* lettuce
* tomato

Pineapple Ketchup

* 3 tablespoons vegetable oil
* 2 shallots, sliced thin
* 2 teaspoons ginger, minced
* 1/4 teaspoon cloves, ground
* 1/8 teaspoon cinnamon, ground
* 1 teaspoon garlic, minced
* 1/4 pineapple, peeled and chopped
* 1/4 mango, peeled and chopped
* 1/4 cup cider vinegar
* 1/4 cup pineapple juice
* 5 tablespoons brown sugar
* 2 tablespoons lime juice


To make burgers: combine all ingredients in a large bowl until well combined. Add panko breadcrumbs as needed to make the mix pliable and soft, but not falling apart. Shape into patties and refrigerate for 1 hour to let the flavors meld and the burgers keep their shape.Grill on preheated grill until the internal temperature hits 180F.

Serve on buns with lettuce, tomato and pineapple ketchup.

Pineapple Ketchup

Heat medium saucepan over high heat.

Heat vegetable oil and add shallots, ginger, cloves, cinnamon and garlic. Reduce heat to medium and cook for 2 minutes, stirring often. Add the pineapple, mango, cider vinegar, pineapple juice, brown sugar and lime juice. Bring to boil and reduce to a simmer. Simmer for 10 to 15 minutes. Remove from heat and puree in blender or food processor. Strain and let cool.

This recipe for Thai Chicken Burger serves/makes 4 lbs.

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